Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

@Giles expecting a stout or porter in the beer thread or a nice red in the wine.

[Giles]

[Giles]

So far the most difficult thing has been making the cartouche - took me 4 attempts....

Three and half hours in the oven now.....

[Giles]

[Giles]

[Chap]

@Giles looks perfect

[ROman]

@Giles How was it? Looks great....

[Giles]

Great thank you. Worth the effort. I didn't season the mash enough, so that needs to be improved.....

[Tago Mago]

@Giles if you ever need an additional set of taste buds I am more than happy to volunteer

[hajduk]

Yesterday night exactly.
My wife managed to buy one of my favorite fish here in Norway: a turbot. Wild-caught. 800g. Perfect taste and texture. Et voilà!


Plus un Muscadet wich i recommend highly!

[Chap]

@hajduk brilliant! Turbot is my favorite fish too

[Chap]

My son made Jjajang Tteokbokki today. Including home made fish cake, rice cake and pork belly. Looks a bit weird because of the black bean sauce but it was super delicious.

[Alex]

Red Mullet, Cod Cheek, Mussel and Saffron Broth, Braised Leeks, Crushed New Potatoes, Lemon Oil

[Ikeaparty]

@Alex that's a nice looking dish right there

[Bridger]

@Chap said in Iron Chef WAYCT - What Are You Cooking Today:

My son made

You say this a lot Chap. Your son's food looks fantastic. Is he a chef?

[Chap]

@Bridger said in Iron Chef WAYCT - What Are You Cooking Today:

@Chap said in Iron Chef WAYCT - What Are You Cooking Today:

My son made

You say this a lot Chap. Your son's food looks fantastic. Is he a chef?

Haha, no, he is just as passionate about food and cooking as I am with a big interest in japanese, chinese and korean kitchen and a love for

[Bridger]

Very cool @Chap - sounds like a great shared interest for you both

[Giles]

Paula is away, and Kira has to leave for London earlier than @Alex , so I'm cooking for me and him.

Thought I would try another Fallow recipe. I love these guys, they give out so many Jeez-why-did-I-not-know-that cheffy tips.

I doing their Ragu and Gnocchi.

And this in one of those great tips. Normally I'd think the mince was done when it was grey and soggy, having boiled in the liquid it gives off.

They say to boil off the liquid on super high heat, then lower the heat and cook, scraping the bottom of the pan regularly, until it's dark brown from the Maillard reaction...

[Chap]

@Giles said in Iron Chef WAYCT - What Are You Cooking Today:

They say to boil off the liquid on super high heat, then lower the heat and cook, scraping the bottom of the pan regularly, until it's dark brown from the Maillard reaction...

Brilliant, I always have issues getting a good Maillard with minced meat and can only achieve it when roasting bit by bit in small quantities

[Chap]

Soy sauce marinated boneless chicken thighs for lunch